Summery Greek Pasta Salad

Asharae Kroll

A light pasta recipe, perfect to make-ahead for a picnic or outdoor dinner on a warm summer evening.

Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Servings 3 -4

2 cucumbers peeled, seeded, and diced
2-3 medium tomatoes diced (I also like to remove the seeds)
1/4 of a red onion diced
3/4 lb of pasta I love using tiny bow ties or orzo
2 Tbs red wine vinegar add more to taste - I usually do
3 Tbs lemon juice
1 Tbs pesto optional, but if you have a jar in your fridge I definitely recommend using it!
1 tsp honey
2-3 Tbs olive oil
Salt and pepper to taste
Feta and chopped mint for garnish

Cook the pasta according to package directions. Drain and then rinse under cold water to stop the cooking and set aside to cool completely.
Combine red wine vinegar, lemon juice, pesto, honey, olive oil, salt and pepper in a small bowl and whisk together to combine. Pour over the top of the cooled pasta. Add cucumbers, tomatoes, red onion, and stir to combine. Taste and adjust flavors to suit your preferences. I tend to add more red wine vinegar at the end for a little extra zip.
Place in fridge until ready to serve.
Serve topped with feta and chopped mint.